Deep-Fried Fish Balls
Finely chop the fish and soak the white bread in a little water. Squeeze and tear into small pieces. Knead both with garlic, onion, cumin and harissa. Stir in the egg and season with salt.
The mixture should be soft and easy to shape. Shape the mixture into balls (best with wet hands) and fry in hot oil for 2-3 minutes, until golden brown. Drain on paper towels and serve.